Today, America’s interest in culinary arts is growing and prospering as never before. Few occupations can offer the creativity and excitement found in the culinary arts. The associate’s degree level Culinary Arts degree program consists of courses covering basic skills and techniques, purchasing and cost control, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, à la carte kitchen, and an internship with a food service operation in the greater metropolitan area. The curriculum for this program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. The Art Institutes International Minnesota graduates will be prepared to seek entry-level positions in the field of hospitality and culinary arts.
The mission of the Culinary Arts Associate degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts.
PROGRAM STUDENT LEARNING OUTCOMES
1 . Establish and maintain safety and sanitation procedures
2 . Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
3 . Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
4 . Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing
5 . Describe the principles of food and beverage management
6 . Define and articulate the core values of the culinary professional
7 . Seek entry-level positions in commercial and institutional food service settings